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McDonald's Snack Wrap

Copycat McDonald’s Snack Wraps Recipe

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts, sliced into 8 thin cutlets
  • ½ cup buttermilk
  • ½ cup all‑purpose flour
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • ½ cup vegetable or canola oil, for frying
  • 4 large flour tortillas (burrito size)
  • 1 cup shredded iceberg lettuce
  • ½ cup shredded sharp cheddar cheese
  • ⅓ cup mayonnaise
  • 3 tbsp sour cream
  • 2 tbsp buttermilk (reserved from marinade)
  • ½ tsp dried dill
  • ¼ tsp garlic powder (for the sauce)
  • ¼ tsp onion powder (for the sauce)
  • Pinch of freshly cracked black pepper

Method
 

  1. Season chicken cutlets with salt and marinate in the ½ cup buttermilk for 10 minutes.
  2. Mix flour, ½ tsp garlic powder, ½ tsp onion powder, paprika, and ½ tsp salt. Dredge each cutlet, pressing to adhere, and set on a wire rack.
  3. Heat oil in a skillet over medium‑high to 350°F. Fry cutlets in batches 3‑4 minutes per side until golden and 165°F internal. Drain on paper towels.
  4. Whisk mayonnaise, sour cream, 2 tbsp buttermilk, dill, ¼ tsp garlic powder, ¼ tsp onion powder, and black pepper for the ranch.
  5. Warm tortillas, spread with ranch, top with lettuce, cheese, and two cutlets each. Roll tightly, slice in half, and serve right away.

Notes

If you have more time, marinate the chicken in the buttermilk for up to an hour in the fridge for extra tenderness. The ranch tastes sharper after a quick chill, so make it while the chicken rests if you prefer a colder sauce.